Thai Rice Noodle Salad recipe
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Ingredients
- 1 (8 ounce) package dried rice noodles 1 tablespoon olive oil ¼ head romaine lettuce, chopped ¼ red bell pepper, diced ¼ cup chopped red onion 3 green onions, chopped ¼ cucumber, diced 2 tablespoons chopped fresh basil, or to taste 2 tablespoons chopped fresh cilantro, or to taste 1 (1 inch) piece fresh ginger root, minced ¼ jalapeno pepper, seeded and minced 2 cloves garlic, minced ⅓ cup olive oil ¼ cup rice vinegar ¼ cup soy sauce ¼ cup white sugar 1 lemon, juiced 1 lime, juiced 1 teaspoon salt ¼ teaspoon ground turmeric ¼ teaspoon paprika
Nutrition Info
- 471.8 caloriescarbohydrate: 65.2 gcholesterol: : -fat: 21.9 gfiber: 2.4 gprotein: 3.9 gsaturatedFat: 3.1 gservingSize: -sodium: 1591.5 mgsugar: 14.4 gtransFat: : -unsaturatedFat: : -
Directions Thai Rice Noodle Salad
Directions
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Fill a bowl with boiling water, add rice noodles. Cover bowl and let sit until noodles are softened, about 10 minutes. Drain. Add 1 tablespoon olive oil and toss to coat.
Mix romaine lettuce, red bell pepper, red onion, green onions, cucumber, basil, cilantro, ginger root, jalapeno pepper, and garlic with rice noodles.
Whisk 1/3 cup olive oil, rice vinegar, soy sauce, white sugar, lemon juice, lime juice, salt, turmeric, and paprika together in a bowl, pour over rice noodle mixture and toss to coat.